Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ricotta and blackberry cooked cheesecake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
For the cheesecake filling, press the ricotta through a wire mesh sieve into a mixing bowl, or process with several pulses in a food processor fitted with the steel blade until smooth and transfer to a mixing bowl. Cover the cake with foil if it is beginning to brown too much before the full cooking time is up. Ricotta gives a less smooth texture than the heavier cream cheese, but the taste is cleaner, allowing the fruit to really shine.
Ricotta and Blackberry cooked cheesecake is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Ricotta and Blackberry cooked cheesecake is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook ricotta and blackberry cooked cheesecake using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ricotta and Blackberry cooked cheesecake:
- Make ready Custard
- Get ricotta
- Prepare double cream
- Make ready granulated sugar
- Take eggs
- Prepare vanilla essence
- Prepare Base and fruit
- Prepare shortcrust pastry
- Get blackberries
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Instructions to make Ricotta and Blackberry cooked cheesecake:
- Preheat the oven to 175°C
- Add all the custard ingredients and whisk together until smooth
- Roll out the pastry to a thickness of about 4-5mm and use it to line a buttered tray of size 20x20cm and make sure it is at least 5cm deep.
- Place the blackberries in the pastry tray and pour the custard ontop.
- Cook in the oven for 70 minutes, with foil or parchment covering the edges so they don't burn.
- Turn the oven off once the 70 minutes are up and leave in the oven for another 10minutes before removing. Leave out to cool before placing in the fridge overnight.
This cheese is highly perishable, made from the whey (watery residue from making other cheeses) that is cooked. While you can use part skim ricotta, my preference is to use whole milk ricotta as it gives the cheesecake a much richer. Although cream cheese-based cheesecakes are served chilled, ricotta cheesecakes are often enjoyed warm or at room temperature. While a shiny metal pan makes a delicious cheesecake, a dark metal or nonstick pan consistently gave us a taller, lightly browned cake. This recipe uses ricotta and yoghurt for a healthier cheesecake recipe.
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